A super-delicious meat-free sandwich. Seasoned portabello mushrooms are grilled and served in a toasted sandwich roll with roast beetroot, spinach, goat cheese and a creamy aioli.
These burgers are so good! Actually, I've been jonesing for another one, so I may have to make these this weekend. - 20 Aug 2009 (Review from Allrecipes US | Canada)
Made these for a vegetarian friend without the buns, spread the cheese right onto the mushroom, since we are gluten free. Nothing was missing in fact I think the bun would actually take away from the fantastic flavors. I honestly wasn't sure if I would like these but they are so good. I will be making them again and in fact using the toppings on some steak for my mushroom hating family. I did have to use a small can of sliced beets which I just put into another baking dish along with the mushrooms. - 19 Mar 2011 (Review from Allrecipes US | Canada)
Yummy. I substituted feta for goat cheese, used garlic powder instead of fresh and skipped the spinach. Came out fabulous. Will definitely make again. Oh, and I toasted the buns with the feta on it so that the cheese got melty and clung to the bread. Otherwise, it would have probably crumbled and fallen off. - 12 Oct 2009 (Review from Allrecipes US | Canada)